It’s the weekend, can’t believe how quickly this week has gone by. I am looking forward to spending time with my family this weekend and I hope you are going to have an awesome one too.
We were in Durban a short while ago. Whilst we were on holiday I decided that I should do some vegetarian cooking with my mum-in-law. I did learn a few of her tricks and I also jotted down some recipes. She makes this delicious Egg-Free Fruit Cake, which I am sharing today. I never ate fruit cake until I tried this one.
For me this Egg-Free Fruit Cake has just the right amount of fruit. I love the texture, the taste and the addition of coconut. And you know what else….you can actually taste the butter! There are not many egg-free cakes that tastes this delicious. I am not the best baker but I do know a good cake….because I love cake. I could eat it everyday.
There are a lot of egg free cakes that call for yogurt or vinegar. This one has lemon juice as a replacement for eggs and it works really well. You will also need self-raising flour and baking powder. Please don’t ask me why, all I know it makes this cake turn out great and that’s all that matters. My mum-in-law also uses her food processor for all her baking and it works wonders.
Please be sure to grease your baking pan really well. You can use some softened butter and spread it into the tin with some parchment paper at the base. This cake is a little delicate so it may stick to the pan if not greased well. Please also wait until the cake has cooled down considerably before removing from the pan.
Drop me a mail if you do try this recipe and let me know how it turns out. I love hearing from you, good or bad, it’s one way to help me improve.
Another of my favourite egg-free recipe is Banana Coconut Muffins
Egg-Free Fruit Cake
- 250 gram/1 cup butter room temperature
- 3/4 cup granulated sugar
- 1&1/2 tspn vanilla essence
- 4 tbsp lemon juice
- 3 cups self-raising flour sifted
- 3 tspn baking powder
- 2 cups milk
- 2 cups fruit mix raisins and citrus peel
- 1/2 cup desiccated coconut
- Preheat oven to 160 degrees Celsius. Add the butter and sugar to a food processor and process until light and creamy
- Add the vanilla essence and lemon juice and give it a pulse
- Add the sifted self-raising flour and baking powder and pulse again
- Add the milk and process until it's well combined
- Add the fruit mix and the coconut and combine well
- Grease a 22cm baking pan very well with some softened butter. Line the base with parchment paper and pour the mixture in. Level the batter with the back of a spoon
- Bake at 160 degrees Celcius for an hour and 10 minutes or until a toothpick is inserted and comes out clean. If the cake browns too quickly you can cover it with a lid or a piece of foil until it's cooked